This week we included a nice sampling of our herb garden for some unique and refreshing flavors. The mexican mint marigold (glossy leaves with little orange flowers) pairs with the Russian Tarragon (long skinny leaves) to add more anise flavor which results in a flavor similar to traditional French tarragon. This tarragon combination pairs well with chicken and fish. Also included is sage, which makes everything more fragrant. The carrot tops also make a useful herb, and when used with parsley they make a delicious chimichurri sauce (recipe on blog!). Have fun experimenting with some new flavors this week!
Tomato Sage Sauce Over Pasta
Cook 1/2 lb of fettuccini pasta according to package instructions. Take one pound of yellow tomatoes, and core and slice them in half. In large pan melt 2 tbsp butter and add 1 small diced onion. Cook until fragrant about 5 minutes. Add the tomato halves and smush with a wooden spoon. Add 1 tsp salt and 1/2 pepper and dimmer for 15-20 minutes stirring frequently. Stir in 1 tbsp butter and 3 tbsp finely minced sage. Cook for 5 minutes until flavors are combined, then serve over pasta.
Tarragon Pesto with Shredded Chicken and Rice
Shred 2 cups of cooked (roasted, sauteed, or boiled) chicken breast. Cook 1 cup dry of jasmine or white rice according to package instructions. To prepare pesto, first add to a blender 2 cloves of garlic and pulse until minced. Then add 3/4 to 1 cup of Russian tarragon leaves (removed from fibrous stems), 3/4 to 1 cup Mexican mint marigold leaves(removed from stems), and 3/4 to 1 cup parsley leaves (removed from stems). Add 2 tbsp butter, 2 tbsp lemon juice, 1/4 cup of walnuts, 1/4 cup sliced almonds, 3 tbsp olive oil, 3 tbsp water, 1 tsp salt, and 1/2 tsp ground pepper. Blend pesto until smooth, then stir into chicken and rice to combine. Add salt to taste and serve cold.
Sage and Honey Roasted Carrots
Preheat oven to 400. Wash carrots and cut into fourths longways. Toss carrots in a bowl with 2 tbsp cooking oil, 1 tbsp honey, 2 tbsp finely minced sage, a generous pinch of garlic salt, and pepper. Spread out onto a rimmed baking dish. Bake for 40 minutes turning half way through.
Ratatouille with Cucumber
Coarsely chop 1-2 small onions. Dice eggplant into 1-inch cubes. Quarter and chop 2 bell peppers, and cucumber. Finely mince the jalapeño pepper. Peel and press 3 garlic cloves. Heat olive oil in a very large skillet, add to it minced red pepper and garlic. After 2-3 minutes, add the onion. Stir for a few minutes more, and then throw in the, eggplant, and bell peppers; toss and stir with two spoons until everything seems to be evenly coated with oil. Mix together in a bowl: Pour 2 cups warm chicken stock over the vegetables in the skillet and add the cucumbers. Cook the vegetables slowly in this liquid, stirring occasionally, until the sauce is almost gone - about 1 hour. The vegetables should be very tender, but not falling apart. While cooking, cut all of the roma tomatoes into eights and a minute before taking the ratatouille off the heat, stir in the tomatoes. Cool the mixture well, then pour over it 2/3 cup vinaigrette sauce and toss lightly.
Carrot Parsley Chimmichuri with Pork Chop and Sauteed Kale
For chimmichuri sauce- In a blender combine 3/4 cup carrot tops and tender stems with 1/2 cup parsley, 1/2 cup red wine vinegar, 1/2 cup olive oil, 1 tsp salt, 1 jalapeno pepper (seeds removed unless you want a lot of heat!), and 1/2 tsp black pepper. Blend until smooth.
Grill or pan fry pork chops.
Saute 1 bunch of red Russian kale, with stems removed, in 1 tbsp fat (lard, olive oil, canola oil) or with water, in a large skillet. Add 1 tsp salt, or more to taste, and cook until just wilted, about 5-10 minutes.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Tomato Sage Sauce Over Pasta||Tarragon Pesto with Shredded Chicken and Rice||Sage and Honey Roasted Carrots||Ratatouille with Cucumber||Carrot Parlsey Chimmichuri with Pork Chop and Sauted Kale|
|fettuccini pasta||1/2 lb|
|butter||3 tbsp||2 tbsp|
|chicken breast||2 cups cooked|
|jasmine or white rice||1 cup dry|
|garlic||2 cloves||3 cloves|
|lemon juice||2 tbsp|
|olive oil||3 tbsp||about 3 tbsp||1/2 cup|
|sliced almonds||1/4 cup|
|cooking oil||2 tbsp|
|chicken stock||2 cups|
|pork chops, 2 about 6oz each||2 pork chops|
|red wine vinegar||1/2 cup|